Mix dry ingredients together.
Add water and oil mixed together first.
Make a smooth dough and knead for between 8 and 10 minutes or until you can pull and stretch a section of dough so thin it makes a window you can almost look through (Steve Brett's top tip).
Grease or flour a large bowl and transfer the dough and cover. Leave until it's doubled in size in a draught free place.
Knock back and leave for 45 minutes.
Divide in half and roll out thinly. Leave to rest for 5 minutes.
Cover with thinly sliced red onion (mine were a gift from friend Dianne Chittock), rocket torn into small pieces, then a cup of tomato sauce, and 2 tbsp (yes that much!) oregano and then drizzle on 1/3 cup olive oil and season with salt and pepper.
Bake for 15 minutes in a very hot oven or until edges are crisp.
Slide onto an oven rack for a further five minutes to crisp the base.